Ingredients
- 8 tender savoy cabbage leaves
- extra virgin olive oil
- 1 finely chopped onion
- 3 minced garlic cloves
- 3 slices sourdough
- milk
- 400g sausage meat
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup chopped thyme
- salt and pepper
- 600ml home-made tomato sauce
Method
Select 8 tender savoy cabbage leaves. Blanch the leaves for 3-4 minutes, then drain and cool them. Meanwhile, heat 1 tbsp extra virgin olive oil in a pan then lightly fry
1 finely chopped onion and 3 minced garlic cloves until transparent and soft. Moisten 3 slices sourdough with milk, then squeeze the milk out and tear into bite-sized pieces. In a bowl, combine onion, garlic and bread with 400g sausage meat (from your butcher or slit open your favourite sausages), 1/2 cup chopped flat-leaf parsley and 1/4 cup chopped thyme. Season with salt and pepper, and mix well. Stuff each cabbage leaf with the mixture and fold neatly. Pour 600ml home-made tomato sauce in a baking dish and arrange the cabbage parcels in it. Cover with foil and bake in a preheated 180C oven for 20 minutes.
